Dishes from chicken stomachs and hearts: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-02 16:12

Dishes of chicken stomachs and hearts are very popular. They are able to diversify the menu and bring new taste notes. They are also loved for the fact that with their help you can cook a large number of dishes. After all, they can be stewed, boiled, fried, stuffed and added to salads.

Why chicken stomachs and hearts are so popular

Since ancient times, men preferred to eat the hearts of the animals they killed. There was a belief that the warrior who ate this part of the prey receives all its strength, he alth and power.

However, in the modern world, they are highly popular due to their taste and availability. Many people prefer to buy chicken stomachs and hearts because of the low cost.

There are a large number of simple recipes for chicken stomachs and hearts. However, when preparing them, it should be remembered that chicken offal is quite fatty, and therefore dishes can be cooked without adding oil. At the same time, they turn out to be satisfying and nutritious.

How to choose quality hearts

To cook delicious dishes from chicken stomachs and hearts, you need to know how to choose the right product that is fresh and not spoiled.

1. Non-frozen offal is best.
2. They should have a red or dark red color without extraneous spots and color streaks.
3. The smell of offal is the same as that of a chicken carcass. If there is an extraneous or pungent odor, then the purchase should be discarded.
4. In a frozen product, you must first pay attention to the expiration date and date of packaging.
5. The package should not contain much ice, and its contents should not be frozen in one big piece. You should not buy such an offal, because this indicates that it has been repeatedly frozen.

Correctly selected ingredients will make a delicious dish of chicken stomachs and hearts.

Benefits of dishes with chicken offal

When eating these parts of birds, the body receives the necessary nutrients. These include:

• magnesium;
• iron;
• phosphorus;
• cob alt;
• manganese;
• molybdenum;
• chrome;
• zinc;
• copper.

Even the ventricles and hearts contain a large amount of vitamins: PP, B₆, B₁₂, B₁ and B_{2 and vitamin A.}

Recipes

There are a large number of recipes for chicken stomachs and hearts. They can be cooked in a slow cooker, stewed or baked in the oven. On the menu, many hostesses have a recipe for bird offal baked in sour cream or cream. Such a treat turns out to be very fragrant, tasty and tender.

Baked ventricles and hearts in sour cream

The recipe for a delicious dish of chicken stomachs and hearts contains the following list of ingredients:

• 600g chicken hearts;
• 600g chicken ventricles;
• 50g butter (butter);
• 100 g sour cream 15 or 20% fat.

Spices will require s alt and a mixture of dried saffron and paprika.

1. Offal is thawed and washed. If necessary, fat is cut off from them.
2. Prepared hearts with stomachs are fried in a cauldron without adding oil for 10 minutes.
3. After butter and sour cream are added to them. Everything is thoroughly mixed and stewed for 6 minutes.
4. When a sufficient amount of juice is released, spices are added, and the pan is moved to the oven, heated to 200 degrees.

The dish should be in it for approximately 35 minutes. After the time has elapsed, it is taken out and served on the table. If necessary, 5 minutes before the readiness, the treat can be sprinkled with a small amount of chopped cheese.

The taste of the dish is pronounced creamy. It goes very well with mashed potatoes or boiled rice.

Offal in a slow cooker with vegetables

To cook a dish of chicken stomachs and hearts in a slow cooker, you will need:

• 450g ventricles;
• 550g hearts;
• 90g onion;
• 7g fresh garlic;
• 25ml sunflower oil;
• 30g tomato paste;
• 1 small bunch of dill and parsley.

From spices you need to prepare s alt, black pepper and bay leaf.

1. The stomachs and hearts are transferred to a bowl, filled with water (cold) and kept for 50 minutes.
2. After the time has elapsed, the water is drained, and the by-products are washed and cleaned of films and fat.
3. Then they are cut into thin strips.
4. Onions and garlic are peeled, washed, the onion is cut into rings or half rings depending on the size, and the garlic is crushed into a pulp.
5. Carrots are peeled, washed and grated into strips.
6. In the bowl of the multicooker, the oil is heated on the “Frying” program.
7. It roasts carrots with onions and garlic for 7 minutes.
8. After the offal is transferred to the bowl, and everything is fried for another 8 minutes with constant stirring.
9. Then, tomato paste, pepper, bay leaves and s alt are added to the bowl. 100 ml of purified water is added.
10. The mode switches to "Extinguishing", and everything is cooked for another 2 hours.

During the cooking process, check the amount of water a couple of times. If it boils away, then it should be added.

After the time expires, the dishcan be taken out of the bowl and laid out on portioned plates. Garnished with fresh herbs. This treat goes well with buckwheat and potatoes.

Skewer of ventricles and hearts

This dish of chicken stomachs and hearts will be a great alternative to a simple barbecue. To prepare it, you will need:

• 700g hearts;
• 700 g stomachs;
• 200 g Carmen onions;
• 30g garlic;
• 20g turmeric;
• 10g coriander;
• 30g ginger;
• 20 ml sunflower oil.

From spices you will need s alt and sugar. If necessary, you can add a small amount of black pepper.

1. Chicken offal is thawed and prepared for further use.
2. Onions are peeled and cut into small cubes.
3. The garlic is peeled and crushed through a press into a pulp.
4. Vegetables are placed in a deep bowl with chopped ginger and ground with an immersion blender until smooth.
5. After sugar, turmeric, coriander, s alt are added to the mass and everything is mixed.
6. The prepared mixture is transferred to the offal pan, everything is mixed and aged for 30 minutes.
7. Wooden skewers are soaked in cold water, and then hearts and stomachs are strung on them in turn.

The dish is being prepared on the grill grill over the heat from the coals. They must be periodically turned over and tormented until fully cooked. Time depends on strengthheat.

When stringing offal, they can be alternated with pieces of vegetables. For example, eggplant, zucchini, potatoes, cauliflower and cherry tomatoes are good for this. Additionally, with skewers, you can cook asparagus on the grill.

Soup with buckwheat offal

To prepare such a dish of chicken stomachs and hearts, you will need the following set of products:

• 300g potatoes;
• 100g carrots;
• 80g onion;
• 60g buckwheat;
• 150 g chicken hearts;
• 250g chicken gizzards;
• 20g sunflower oil;
• 1 small bunch of greens.

S alt and crushed black pepper are required for spices.

1. The potatoes are peeled, washed and cut into medium-sized cubes.
2. Pour about 2 liters of water into a saucepan and bring to a boil. Potatoes are placed in it and boiled.
3. Carrots and onions are peeled and chopped, and then transferred to the pan.
4. Buckwheat is sorted and washed in running water.
5. Added to vegetables and boiled.
6. At this time, the stomachs with hearts are washed, cleaned of film and fat, cut into small pieces and fried in a pan in sunflower oil.
7. After the offal is fried, they are transferred to the pan, and everything is cooked for another 8 minutes.

The soup is ready, it can be poured into serving bowls and garnished with fresh herbs.

Toeverything was beautiful, you should use recipes for dishes from chicken stomachs and hearts with a photo. So you can see in advance how the dish will look on the table.

Stomachs and hearts in pots

Pot roast is very nutritious and delicious, but you need the following ingredients to make it:

• 450g chicken ventricles;
• 400 g stomachs;
• 500g potatoes;
• 200g carrots;
• 150g onion;
• 30 ml tomato paste;
• 200 g bell pepper;
• 20 ml spicy adjika.

From spices you will need s alt, black or red pepper. You will also need dried basil (chopped), thyme and coriander.

1. Offal is thawed, washed and cleaned of fat and films.
2. Then they are cut into small cubes or strips.
3. In hot oil in a frying pan, they are fried until golden brown with s alt, pepper and other spices.
4. At this time, the potatoes are washed, peeled and cut into medium-sized cubes.
5. After it is laid out in pots, covering half the space, and then sprinkled with a little s alt.
6. A small layer of ready-made offal is laid out on potatoes.
7. The onion is peeled and cut into half rings, which are cut in half again.
8. In oil from the ventricles and hearts, the onion is fried until golden brown, and then laid out on offal in pots.
9. Carrots and peppers are peeled andcrushed on a grater with small cells. Fried in a pan with tomato paste, adjika and bell pepper.
10. The resulting mixture is laid out in the last layer in pots, and everything is poured with boiling water so that the contents are almost completely hidden.
11. Then they are placed in a preheated oven to 220 degrees and cooked for 35 minutes.

After that, they can be taken out and served on the table. It is best to decorate the roast with fresh herbs. This dish of chicken stomachs and hearts in pots is perfect for treating guests and will complement the main menu on the festive table.

These treats are very tasty, fragrant and nutritious, besides offal are quite cheap. With their help, you can diversify the menu and pleasantly surprise your family and friends.